Crafting Comté cheese is a labor of love that begins in the lush pastures where Montbéliarde and French Simmental cows graze. These cows produce the raw, unpasteurized milk that is the essence of Comté. The magic unfolds in small, traditional cheese dairies known as "fruitières." Here, skilled cheesemakers transform the milk into wheels of Comté through a meticulous process.

The production of Comté adheres to strict regulations, ensuring its authenticity and quality. The milk is collected twice daily and meticulously monitored for quality. The curdling process involves the addition of natural rennet, setting the stage for the slow and gentle formation of curds. Once cut, the curds are carefully pressed into large molds, resulting in the iconic wheel shape. After a salt bath, the wheels are left to mature in cool, damp cellars for a minimum of four months, often extending to several years for a more robust flavor.